Pink Hummus
The perfect addition to your summer grazing board: pink hummus!
Ingredients:
• 1 15oz can chickpeas, drained
• 1 small beet, roasted
• 1 clove garlic, roughly minced
• 2 tbsp tahini
• Juice from half a lemon
• 3-4 tbsp EVOO
• Sat and pepper
• Garnish: microgreens, EVOO, lemon juice
Method:
To roast the beet, wash thoroughly to remove any dirt. Drizzle with avocado or olive oil and wrap in foil. Roast in the oven at 375 degrees until fork tender (40-60 minutes). Once cooked and cooled enough to touch, peel off skin and cut in cubes.
In a food processor, add all ingredients and blend until smooth. A touch of ice water can be added for added creaminess, and to reach desired thickness. Taste and add in more lemon juice or salt if needed.
Spread on a plate and drizzle with more olive oil and top with micro greens and flaky sea salt.
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